Principles of Food Preparation Test
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Course Introduction
Principles of Food Preparation introduces students to the fundamental techniques and scientific principles involved in preparing safe, nutritious, and appealing foods. The course covers essential topics such as food safety and sanitation, ingredient functions, measurement methods, and the effects of cooking methods on food quality. Students gain hands-on experience with basic preparation skills, including knife handling, mixing, cooking, and baking processes, while learning to evaluate sensory characteristics and practice recipe modification. Emphasis is placed on developing practical skills that promote efficiency, creativity, and nutritional awareness in food preparation, serving as a foundation for more advanced study in culinary and food sciences.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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Chapter 1: Professionalism
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Q1) What characterized the 19th-century dining style created by Carême and called grande cuisine?
A)simplified sauces and garnishes
B)elegant home cooking
C)intricately prepared and garnished courses
D)light,naturally flavoured foods
Answer: C
Q2) In the 19th century,what cooking technique replaced the use of spits,grills,and large pots in a wood- or coal-burning hearth,thus making cooking safer and more controllable?
Answer: cast-iron stove
Q3) Which quality is not required to become a professional chef?
A)skill
B)arrogance
C)dedication
D)professional pride
Answer: B
Q4) Who is responsible for training,overseeing,and organizing the staff and its activities in the dining room of a restaurant?
Answer: dining room manager (maître d'hôtel or maître d')
Page 3
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) What two safe food-handling measures should you take after fabricating whole chickens?
Answer: They are thorough hand washing and the washing and sanitizing of all objects involved in the food processing,including cutting boards and knives.
Q2) What is the range of the temperature danger zone?
A)16-49ºC (60-120°F)
B)4-49ºC (40-120°F)
C)4-60ºC (40-140°F)
D)16-60ºC (60-140°F)
Answer: C
Q3) It is recommended that food-service handlers wash their hands for at least:
A)20 seconds
B)30 seconds
C)40 seconds
D)50 seconds
Answer: B
Q4) Water activity is the amount of water that bacteria need to survive.
A)True
B)False
Answer: True
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Diets high in what type of fat may be linked to heart disease,obesity,and certain forms of cancer?
Answer: saturated fat
Q2) Vitamin A helps in the maintenance of skin and membrane.
A)True
B)False
Answer: True
Q3) The two categories of vitamins are:
A)water soluble and fat soluble
B)digestible and indigestible
C)complex and simple
D)complete and incomplete
Answer: A
Q4) Why is portion size a concern of health advocates?
Answer: Large portion sizes in North American eating establishments are blamed for the obesity epidemic.
Q5) Proteins are found in animal-source foods but not in plant-source foods. A)True
B)False
Answer: False
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) In the metric system,the prefix "centi" means 100 times bigger.
A)True
B)False
Q2) A leg of lamb weighs 3.2 kg as purchased.After boning,trimming,and cooking it is found to weigh 21 kg.What is the yield percentage? What is the yield factor?
Q3) Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.
A)True
B)False
Q4) The __________ _________ is the amount of stock necessary to cover operating needs between deliveries.
Q5) The menu is an important communication tool. A)True
B)False
Q6) Whipping cream costs $3.45 per L and the recipe requires 500 mL.What is the cost of the cream for the recipe?
Q7) 2 L =_____________ mL = ____________ cL
Q8) E.P stands for ________ _________.
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Chapter 5: Knife Skills
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Sample Questions
Q1) Balance scales are the most precise of all scales.
A)True
B)False
Q2) A portion of the knife blade known as the _______ fits inside the handle.
Q3) The number stamped on the portion scoop:
A)indicates the diameter of the opening.
B)indicates its volume
C)does not refer to its size
D)indicates the number of scoops per quart or litre
Q4) A _____________is another common name for a drum sieve.
Q5) A convection steamer is simply a convection oven fitted with steam injectors,which are useful for making hard,crusty breads.
A)True
B)False
Q6) Another name for the broiler used to top-brown foods or finish off dishes is:
A)salamander
B)rotisserie
C)griddle
D)rondeau
Q7) What is the metal most commonly used for knife blades?
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) Why would you use a Parisienne scoop?
Q2) What should you do if your knife falls off the counter?
Q3) A steel is as good as a whetstone.
A)True
B)False
Q4) A paysanne cut can be described as:
A)country style
B)sliced pont neuf
C)rough cut
D)sliced batonnet
Q5) What is the name of the cut typically used for garlic,shallots,and herbs?
Q6) What is the name of the cut resulting from dicing a batonnet?
A)large dice
B)medium dice
C)brunoise
D)small dice
Q7) To ___________ is to slice boneless meat nearly in half lengthwise so it spreads open like a book.
Q8) What is the smallest classic cut?
Page 8
Q9) Always cut __________ (away from/towards)yourself,for safety reasons.
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Page 9
Chapter 7: Dairy Products
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Sample Questions
Q1) Aromas are detected in both the nose and at the back of the mouth.
A)True
B)False
Q2) The unfermented juice from unripe grapes that can be used as a substitute for vinegar is ________________.
Q3) White peppercorns come from the same plant as:
A)aleppo peppers
B)paprika
C)pink peppercorns
D)black peppercorns
Q4) Humans can only recognize five basic tastes.
A)True
B)False
Q5) What is the most commonly used seasoning?
Q6) When a dish lacks salt it tastes:
A)bitter
B)sour
C)flat
D)unbalanced
Q7) What are three examples of foods that produce the sensation of umami?
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Chapter 8: Mise En Place
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Sample Questions
Q1) At what temperature do egg whites coagulate?
Q2) What is the fat content of whipping cream?
A)less than 20%
B)at least 20%
C)25%
D)at least 30%
Q3) What proportion of the whole egg does the yolk represent?
A)1/3
B)1/2
C)3/4
D)2/3
Q4) Why do you need to take care when handling and storing milk and other dairy products?
Q5) In what two ways does European-style butter differ from standard salted butter?
Q6) Oka
Q7) Whipped butter can be substituted,volume for volume,with stick butter.
A)True
B)False
Page 11
Q8) Why should eggs be stored away from strong-flavoured foods?
Q9) Gorgonzola
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) It is not true that fats:
A)evaporate
B)melt
C)are smooth and greasy
D)do not dissolve in water
Q2) When heat is transferred from one item to another through direct contact it is referred to as:
A)radiation
B)convection
C)induction
D)conduction
Q3) The name of the cooking process that involves pasteurizing foods in vacuum sealed bags is:
A)cook-chill
B)sous vide
C)boil in a bag
D)pressure cooking
Q4) What are three ways that cooking alters food?
Q5) The most critical element in sous vide processing is _________________.
Q6) Explain how the Maillard reactions function.
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) Bones from any fish species can be used to make a fumet.
A)True
B)False
Q2) Lecithin is the substance that makes stable emulsions possible.
A)True
B)False
Q3) A sauté pan can be ________________ with wine or stock to dissolve cooked food particles.
Q4) For a good quality stock,how long should beef bones simmer?
A)5-6 hours
B)6-8 hours
C)2-3 hours
D)no more than 8 hours
Q5) A sauce finished with a liaison will curdle at temperatures above 85°C.
A)True
B)False
Q6) What is made by adding diced bacon or ham,and sometimes mushrooms and herbs also,to a standard mirepoix?
Q7) Describe what would happen if you started a stock with hot water.
Page 14
Q8) What is the name for any puréed sauce served cold?
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Chapter 11: Soups
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Sample Questions
Q1) An oignon brûlé is used to add colour to consommés.
A)True
B)False
Q2) Only a cold and degreased stock or broth will clarify.
A)True
B)False
Q3) When preparing a broth,meats should not be browned in order to ensure the clarity of the broth.
A)True
B)False
Q4) A crème Dubarry is flavoured with:
A)carrots
B)celery
C)cauliflower
D)asparagus
Q5) All chilled soups are cooked first and then chilled for service.
A)True
B)False
Q6) What are the three characteristics to look at when judging the quality of a soup?
Page 15
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) The most tender cuts of meat come from the animal's most exercised muscles.
A)True
B)False
Q2) Describe the three ways the liquid in a braised dish can be thickened.
Q3) What meat component determines its tenderness?
A)muscle
B)fat
C)marbling
D)connective tissue
Q4) What is the term for cutting primals or subprimals of meat into smaller portions?
Q5) Meats that have not been aged enough for rigor mortis to dissipate are known as __________ meats.
Q6) When an animal fattens,some of water and protein in the lean muscle is replaced by fat that is referred to as __________________.
Q7) Which of the following should be trimmed away before meat is cooked?
A)elastin
B)marbling
C)collagen
D)none of the above
16
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Chapter 13: Beef
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Sample Questions
Q1) The flank only has one bone: the 13<sup>th</sup> rib.
A)True
B)False
Q2) Which of the following cuts is not taken from the tenderloin?
A)strip loin
B)chateaubriand
C)tender tips
D)tournedos
Q3) The _________ is located beneath the loin eye muscle,on the other side of the bone.
Q4) Beef kidney:
A)is usually cooked with dry-heat cooking methods
B)should be blanched before cooking
C)is often included with sweetbreads
D)is not used in the food service industry
Q5) It's possible to cut a tenderloin,a sirloin,and a loin from the same carcass.
A)True
B)False
Q6) The _________ is located between the loin and the hip.
Q7) The _________ _________ primal is the anterior part of the beef loin.
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Chapter 14: Veal
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Sample Questions
Q1) The shank is often purchased separated from the breast.
A)True
B)False
Q2) The primal cuts of veal are the same as the primal cuts of beef.
A)True
B)False
Q3) Osso buco is derived from the:
A)knuckle
B)breast
C)shank
D)shoulder
Q4) Which primal cut produces the most cutlets?
A)shoulder
B)rack
C)leg
D)loin
Q5) The meat from formula-fed calves and free-range calves is the same.
A)True
B)False
Q6) The shoulder of veal is sometimes referred to as the _____________.
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Chapter 15: Lamb
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Sample Questions
Q1) The flank is commonly used in shepherd's pie.
A)True
B)False
Q2) The primal rack is also known as the hotel rack.
A)True
B)False
Q3) A lamb rack contains seven rib bones.
A)True
B)False
Q4) Lamb is generally regarded as tender throughout.
A)True
B)False
Q5) Frenched chops are cut from the:
A)leg
B)rack
C)shoulder
D)loin
Q6) All of the primal loin meat is very tender.
A)True
B)False
Page 19
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Chapter 16: Pork
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Sample Questions
Q1) Backfat is obtained from the:
A)belly
B)loin
C)leg
D)neck
Q2) A great deal of pork is marketed as cured products.
A)True
B)False
Q3) loin chops
Q4) Where are the centre-cut pork chops cut from?
A)sirloin end of the loin
B)loin centre,after both ends are removed
C)tenderloin
D)blade bone end of the loin
Q5) Hogs are usually butchered before they are one year old.
A)True
B)False
Q6) The picnic is the upper portion of the hog's foreleg.
A)True
B)False
Page 20
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Chapter 17: Poultry
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Sample Questions
Q1) Which of the following is a good indication that a simmered fowl is done?
A)firm to the touch
B)internal temperature of 77°C
C)leg joint feels loose
D)none of the above
Q2) Most poultry items are basted to retain moisture during roasting.
A)True B)False
Q3) Older male birds tend to be more tender and flavourful than older female birds.
A)True B)False
Q4) A mature goose is between 5 and 6 months old.
A)True B)False
Q5) Larger birds are generally not stuffed because of ___________________,_______________,and ______________.
Q6) Poultry is highly perishable.
A)True B)False
21
Q7) Ratites include ________________,________________,and
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Chapter 18: Game
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Sample Questions
Q1) The dressed weight of a farm-raised pheasant is:
A).45-.6 kg (1-1.3 lbs)
B).68-1 kg (1.5-2.2 lbs)
C)1.2-1.8 kg ( 2.6- 4 lbs)
D).85-1.5 kg (1.8-3.3 lbs)
Q2) The flesh from older game is always tough.
A)True
B)False
Q3) Musk ox is similar to venison.
A)True
B)False
Q4) Moose,reindeer,and deer are all part of the _____________ family.
Q5) Compared to domestic meat,game meats are:
A)expensive,fatter,stronger
B)lighter,milder,fatter
C)darker,stronger,leaner
D)inexpensive,stronger,coarser
Q6) Rabbits can be roasted,pan-fried,stewed,or braised.
A)True
B)False
Page 22
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) Angler fish are also known as:
A)orange roughy
B)ugly fish
C)monkfish
D)snapper
Q2) Atlantic hard-shell clams are known as:
A)geoducks
B)surf clams
C)Manila clams
D)quahogs
Q3) A cooking method in which food is wrapped in paper,leaves,or foil is called
Q4) Which of the following is a member of the sole (soleidae)family?
A)Dover sole
B)lemon sole
C)English sole
D)petrale sole
Q5) ________________ is the most popular market name for ahi tuna.
Q6) Mahi-mahi is the more common name for ________________
Q7) A 675 g lobster takes ________
Chapter 20: Eggs Breakfast
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Sample Questions
Q1) How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?
A)40 g
B)50 g
C)80 g
D)100 g
Q2) _______________ is an Italian bacon that is not smoked.
Q3) Canadian bacon coated in cornmeal is called _________________ bacon.
Q4) How is prosciutto made?
A)salt cured and cold smoked
B)brined and hot smoked
C)salt cured and air dried
D)cold smoked
Q5) What are two types of casings used in sausage making?
Q6) Kielbasa,hot dogs,and bologna are examples of:
A)cooked sausages
B)fresh sausages
C)forcemeats
D)hard sausages
Page 24
Q7) Diced backfat,nuts,and truffles are common _______________ used in forcemeats.
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Chapter 21: Vegetables
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Q1) What three factors should a chef consider when planning a buffet menu?
Q2) What technique can be used to serve large groups efficiently?
A)extra-long,single-sided buffet
B)butler service
C)double-sided buffet
D)extra-large chafing dishes
Q3) Considering the number of items on the buffet,how long should the table be?
A)30-35 cm square area per item
B)30 to 35 cm length per item
C)1 m length per item
D)1 m square area per item
Q4) Food can be heated in a chafing dish.
A)True
B)False
Q5) List three pieces of special equipment that are needed for keeping hot foods hot and cold foods cold on a buffet.
Q6) A buffet menu is much like an à la carte menu,with first courses,entrees,accompaniments,desserts,and beverages.
A)True
B)False
Page 25
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Chapter 22: Potatoes, Grains and Pasta
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Q1) Squashes with a hard skin are referred to as ______________ squashes.
Q2) The best way to remove the skin from a tomato is to _________________ and ________________ it.
Q3) Peeled,seeded,and diced tomato flesh is called _____________________.
Q4) Which of the following is not from the brassica family?
A)kale
B)cauliflower
C)broccoli
D)cucumber
Q5) What should be added to white or red vegetables to improve their colour?
A)baking soda
B)cream
C)vinegar
D)sugar
Q6) It is appropriate to season a broiled tomato with sugar.
A)True
B)False
Q7) The secret to excellent tempura batter is ___________ batter and ___________ ingredients.
26
Q8) Celery root is also known as ________________.
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Chapter 23: Healthy Cooking
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Q1) Waxy potatoes produce excellent French fries.
A)True
B)False
Q2) What is the process of forcing pasta through perforated plates to create various shapes called?
Q3) Yams and sweet potatoes are produced by the same plant.
A)True
B)False
Q4) Converted rice is more nutritious and less starchy than regular white rice.
A)True
B)False
Q5) Buckwheat is a type of wheat.
A)True
B)False
Q6) What type of flour is Italian dried pasta made from?
A)semolina
B)rice
C)whole wheat
D)buckwheat
Q7) Dauphine potatoes are prepared from __________ and ____________.
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Chapter 24: Salads and Salad Dressings
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Q1) Name three grain beverages that can be used in place of stock or dairy products when making soups,sauces,and custards.
Q2) A fruitarian will eat fruits but not nuts or seeds.
A)True
B)False
Q3) Which of the following is not made from soy?
A)seitan
B)tempeh
C)miso
D)tofu
Q4) What is the term for a vegetarian who eats eggs and dairy products?
Q5) Vegetarian cooking offers certain challenges to the chef,such as:
A)cooking with more fat
B)baking without eggs
C)cooking with no protein
D)all of the above
Q6) What vegetarian-based product might be used to replace gelatin as a thickener for liquids?
Q7) What can replace demi-glace for a vegetarian dish?
Page 28
Q8) What are four reasons that people choose to adopt vegetarianism?
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Chapter 25: Fruits
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Q1) Bound salads are frequently made with:
A)mayonnaise
B)starchy ingredients
C)chopped chicken or tuna
D)any of the above
Q2) All salad greens should be torn by hand.
A)True
B)False
Q3) Hard vegetables are often __________ prior to being added or made into salads.
Q4) ________ is the most common of all lettuce varieties in Canada.
Q5) The type of dandelion used in salads is not related to the weed that grows in yards.
A)True
B)False
Q6) All salads are low in fat.
A)True
B)False
Q7) There are four components to a composed salad: the ____________,the _____________,the _________,and the _____________.
Q8) Traditionally,____________ eggs are used to prepare Caesar salad.
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Chapter 26: Sandwiches
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Q1) Canned pineapple will break down gelatin.
A)True
B)False
Q2) Any dish called "à la Normande" contains:
A)apples
B)pears
C)quince
D)pomes
Q3) What substance promotes ripening or causes spoilage in some fruits?
A)glucose
B)ethylene gas
C)oxalic acid
D)tartaric acid
Q4) What are three qualities to look for when purchasing citrus fruits?
Q5) Dry fruits are often treated with __________ __________ to prevent oxidation.
Q6) Loganberries,boysenberries,and marionberries are all hybrids of blackberries.
A)True
B)False
Q7) The diluted,sweetened juice of fruits,which would be too thick or too tart to drink straight,is referred to as __________.
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Chapter 27: Charcuterie
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Q1) Sugars are classified as either ________________ or ____________________.
Q2) Which mixing method would be best for developing gluten?
A)folding
B)stirring
C)cutting
D)kneading
Q3) Composite flours cannot be used in the production of gluten-free bread.
A)True
B)False
Q4) What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?
Q5) Cocoa powder that has been treated with an alkalized solution to raise its pH level is called:
A)Swiss
B)mild
C)strong
D)Dutch
Q6) Air is one leavening agent that is present in all baked goods.
A)True
B)False
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Chapter 28: Hors Doeuvre and Canapés
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Q1) What would cause a muffin to have a soapy or bitter taste?
A)chemical leaveners not mixed properly into the batter
B)too much baking soda
C)old batter
D)A and B only
Q2) Chemical leaveners can deteriorate if improperly stored.
A)True
B)False
Q3) Griddle cakes are also called __________.
Q4) Baked goods made with single-acting baking powder or baking soda should be baked immediately.
A)True
B)False
Q5) Equal quantities of flour,sugar,and butter mixed together will produce a topping known as:
A)sweet topping
B)crumble
C)strudel
D)streusel
Q6) What two ingredients is baking powder generally made from?
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Chapter 29: Principles of the Bakeshop
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Q1) Rich dough does not form crisp crusts.
A)True
B)False
Q2) After opening,active dry yeast should be refrigerated.
A)True
B)False
Q3) A rich dough requires more kneading than a lean dough does.
A)True
B)False
Q4) Instant yeast must be mixed with milk before it is added to the dough.
A)True
B)False
Q5) Yeast dough that has been left to rise too long is said to be ____________.
Q6) Bread dough requires kneading in order to:
A)develop gluten
B)improve flavour
C)activate the yeast
D)heat the dough
Q7) What is one method for determining the doneness of a loaf of bread?
Q8) Freezing ______________ yeast is an acceptable practice.
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Chapter 30: Quick Breads
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Sample Questions
Q1) For a crisper choux paste product:
A)reduce the amount of eggs
B)brush with egg wash
C)lower the oven temperature
D)use water
Q2) A sweet dough,also known as _______________ _________________,is a rich,nonflaky tart dough.
Q3) Puff pastry is categorized as a:
A)rolled-in dough
B)flaky pastry
C)flaky dough
D)French pastry
Q4) What is a typical use for sweet pastry?
A)pastry cases
B)cookies
C)tart shells
D)pie crusts
Q5) A tart is simply a small pie.
A)True
B)False
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Chapter 31: Yeast Breads
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Q1) Fat ______________ gluten strands.
Q2) Foam frosting is also known as __________________ or ____________________.
Q3) The presence of eggs is critical to the success of most bakery products.
A)True
B)False
Q4) How full should cake pans be filled to?
Q5) Formulas for high-ratio cakes require ________________ enings.
Q6) What is another function of flour in a cake batter?
A)tenderizer
B)provides structure
C)leavener
D)moisturizer
Q7) ____________________ are the original high-fat,creaming method cake.
Q8) Italian buttercream is made with Italian _______________ and ________________.
Q9) A type of cake in which the egg whites are whipped and then folded into the egg yolk mixture is a:
A)chiffon
B)ganache
C)spongecake Page 35
D)genoise
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Page 36
Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) A properly made custard sauce should coat the back of a spoon.
A)True
B)False
Q2) Which of the following is not a still-frozen dessert?
A)semifreddi
B)marquise
C)sorbet
D)frozen soufflé
Q3) Which of the following is not a custard?
A)cheesecake
B)lemon curd
C)bread pudding
D)coulis
Q4) Caramel sauce and butterscotch sauce both begin with a sugar syrup that is cooked until it is a deep,golden brown.
A)True
B)False
Q5) A custard is any liquid thickened by the coagulation of egg proteins.
A)True
B)False
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Chapter 33: Cakes and Frostings
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Q1) Why should meats be fully cooked before incorporating them into egg dishes such as omelettes and quiches?
Q2) Eggs used for poaching should be very fresh and at room temperature.
A)True
B)False
Q3) Foods served at breakfast include most of the foods served at other times of the day.
A)True
B)False
Q4) Vinegar is added to the water when poaching eggs to prevent:
A)flavour loss
B)a green ring from forming around the yolk
C)the white from spreading
D)overcooking
Q5) For a quiche,the standard ratio of eggs per litres of milk or cream is:
A)1:2
B)3:5
C)6:8
D)10:12
Q6) Corn flakes started out as a ____________ food in the 1890s.
Page 38
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) The purpose of the spread in sandwiches is to add ____________,_____________,and _____________.
Q2) Canapés should always be made as close to service time as possible.
A)True
B)False
Q3) Flavoured butter is a sandwich's:
A)base
B)filling
C)spread
D)garnish
Q4) What is the seasoned rice that cooked or raw fish is served on or rolled in?
A)zushi
B)sashimi
C)inari
D)sushi
Q5) Pizza is a form of a sandwich.
A)True
B)False
Q6) Flying fish roe is also known as_________________.
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Q7) How are hot closed sandwiches,such as hamburgers,usually presented to the diner?
Chapter 35: Plate Presentation
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Q1) What are the four guidelines for matching beer with food?
Q2) In wine making,what does the term "must" refer to?
Q3) Chambord is flavoured with:
A)almonds
B)bitter orange
C)honey
D)black raspberries
Q4) Most of the worlds' wine is made from grapes belonging to the "Vitis vinifera" family.Several of these varietals are called "noble".List three red wine grape types considered noble.
Q5) Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine.
A)True
B)False
Q6) Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.
A)True
B)False
Q7) What are the four standard descriptions,based on colour,for coffee roasts?
Page 40
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Chapter 36: Buffet Presentation
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Q1) To create a successful spider web design,sauces of the same viscosity should be used.
A)True
B)False
Q2) The neatness and cleanliness of a plate is most important for its presentation.
A)True
B)False
Q3) Hot foods should be served _______________ and cold foods should be served very ___________.
Q4) To ensure that food is attractively presented on the plate:
A)garnish it with fresh herbs
B)cut and mould the food
C)sauce decorate the plate
D)cook the food properly
Q5) What is the batter used for making cookie-like decorations and garnishes?
Q6) Presentation techniques are divided into two broad categories: those applied to specific________________ and those applied to the ______________.
Q7) Food can be _____________ or _____________ into various shapes for visual appeal.
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